Pro"te*in, n. (Physiol. Chem.) In chemical analysis, the total nitrogenous material in vegetable or animal substances, obtained by multiplying the total nitrogen found by a factor, usually 6.25, assuming most proteids to contain approximately 16 per cent of nitrogen.

Pro"te*in (?), n. [Gr. prw^tos first: cf. prwtei^on the first place.] (Physiol. Chem.) A body now known as alkali albumin, but originally considered to be the basis of all albuminous substances, whence its name.

Pro"te*in, n. (Physiol. Chem.) In chemical analysis, the total nitrogenous material in vegetable or animal substances, obtained by multiplying the total nitrogen found by a factor, usually 6.25, assuming most proteids to contain approximately 16 per cent of nitrogen.

• (nutrition) One of three major classes of food or source of food energy (4 kcal/gram) abundant in animal-derived foods (ie: meat) and some vegetables, such as legumes. see carbohydrate and fat for the other two major classes
  
• (biochemistry) A large, complex molecule composed of long chains of amino acids linked by a peptide bond
  
  German
• protein